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Effect of particle size upon the extent of extraction of antioxidant power from the plants Agrimonia eupatoria, Salvia sp. and Satureja montana

2009Journal article Restricted access
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dc.contributor.authorGião, Maria S.
dc.contributor.authorPereira, Cláudia I.
dc.contributor.authorFonseca, Susana C.
dc.contributor.authorPintado, Manuela E.
dc.contributor.authorMalcata, F. Xavier
dc.date.accessioned2010-09-30T15:08:16Z
dc.date.available2010-09-30T15:08:16Z
dc.date.issued2009
dc.description.abstractThe dependence of the extent of aqueous extraction of antioxidant compounds on particle size and contact time was studied for three important medicinal plants, that are commonly used in infusions: agrimony, sage and savoury. The effect of extraction time was dependent on the plant considered; however, ca. 5 min can be taken as the minimum period required to assure an acceptable degree of extraction of those compounds. As expected, a smaller particle size led to a higher extraction extents; a typical value of 0.2 mmis accordingly recommended. Chlorogenic acid was the dominant phenolic compound extracted from agrimony, whereas caffeic acid dominated in the case of sage or savoury. A mathematical model based on Fick’s law was developed from first principles, and its two parameters were suitably fitted to the experimental data generated – in attempts to predict the evolution of antioxidant capacity extracted during contact time, for each plant and each particle size.por
dc.description.versioninfo:eu-repo/semantics/publishedVersion
dc.identifier.citation"Food Chemistry". ISSN 0308-8146. 117: 3 (2009) 412–416por
dc.identifier.doi10.1016/j.foodchem.2009.04.020
dc.identifier.eid67349151386
dc.identifier.urihttp://hdl.handle.net/10400.14/2611
dc.identifier.wos000267477400006
dc.language.isoengpor
dc.publisherElsevierpor
dc.subjectAgrimonypor
dc.subjectSagepor
dc.subjectSavourypor
dc.subjectABTSpor
dc.subjectSievepor
dc.subjectGranulometrypor
dc.subjectPhenolic compoundspor
dc.titleEffect of particle size upon the extent of extraction of antioxidant power from the plants Agrimonia eupatoria, Salvia sp. and Satureja montanapor
dc.typejournal article
dspace.entity.typePublication
person.familyNameCaldas-Fonseca
person.familyNamePintado
person.familyNameMalcata
person.givenNameSusana
person.givenNameMaria Manuela
person.givenNameFrancisco
person.identifier456608
person.identifier.ciencia-idCA17-1DC3-74DF
person.identifier.ciencia-id2F13-AAE0-3405
person.identifier.ciencia-id1B13-38A5-35F5
person.identifier.orcid0000-0003-4793-5965
person.identifier.orcid0000-0002-0760-3184
person.identifier.orcid0000-0003-3073-1659
person.identifier.ridB-2880-2012
person.identifier.ridF-5696-2013
person.identifier.scopus-author-id7005476572
person.identifier.scopus-author-id7004483898
person.identifier.scopus-author-id7102542478
rcaap.rightsrestrictedAccesspor
rcaap.typearticlepor
relation.isAuthorOfPublication8d4c2a43-507d-4ded-94bb-4732e098ffca
relation.isAuthorOfPublicationba387c7d-27c9-4016-895c-b35597e91ebc
relation.isAuthorOfPublicationa06c00da-0e2f-4434-8ede-4d7b22c0dfe9
relation.isAuthorOfPublication.latestForDiscovery8d4c2a43-507d-4ded-94bb-4732e098ffca

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